Kofta Kebabs

A most discouraging "fact" I found while trying to prepare myself for Israeli food month - it seems that some food scholars believe there is no such thing as true, honest-to-goodness Israeli fare.  One could say it is the Easter Bunny of all cuisines - it just doesn't exist.  Many writers of articles and blogs (present company excluded) tend to work under the assumption that since the wandering Semites have found their way in the company of many, they must, therefore, have the presence of none.  By that measure, their food is just an amalgamation of all of their neighbors; an adoption over the course of many migrations. 

Though I am not typically one to strike up an argument, this harsh belief was a little difficult for me to swallow.  Particularly because I am part Cajun (another group who adopted and adapted their own cuisine from a variety of sources), I take umbrage at the notion that some cuisines are more "authentic" than others.  Food moves as people move.  And people change as new foods are added to their repertoire.  Neither the Irish had their potatoes nor the Swiss had their chocolate before the Spaniards brought them back from the New World.  And the Italians - fuggedaboutit - there would be no spaghetti if Marco Polo hadn't brought it back from the Orient.  So, do such examples make these countries, and the dishes they become famous for, lose value because they were not completely "indigenous" from the start?  Of course not.  Such food snobbery has no place in a kitchen or in the bellies of men.  Food should remain, as it has always been, a uniting force for mankind - the one way in which we all, despite our differences, can truly come together in happiness.  Especially in the State of Israel, such ideas should ring true - they need to ring true...otherwise, it will just become another rock to throw against the opponent.  And really, what is the point in that?!

So, being as it may, debates and soapboxes aside, our household kitchen decided to try an Israeli dish that is common to the entire middle eastern world: kofta kebabs.  Ground lamb, which was a little difficult time find, was the meat we used; and, the choice was not only authentic but enjoyable.  The mixture of spices and fresh ingredients created a tasty and filling dinner that was enjoyed by all.  Perhaps Israeli food is a fusion of many cultures, but the origin is the same as everyone else's - hunger.

Ingregients:

• 1 lb. ground lamb
• 1-2 large slices of french bread, finely ground
• 1/2 bunch fresh coriander
• 5 garlic cloves, chopped
• 1 onion, finely chopped
• juice of 1/2 lemon
• 1 tsp. ground cumin
• 1 tsp. paprika
• 1 Tbsp. curry powder
• pinch of cardamon
• pinch of turmeric
• pinch of cinnamon
• 1 Tbsp. tomato paste
• pinch of cayenne or chopped chilies
• 1 egg, beaten
• salt and ground black pepper, to taste

Instructions:

1. Put the lamb, crumbled bread, coriander, garlic, onion, lemon juice, spices, tomato paste, cayenne or chilies and spices in a large bowl.  Mix well.  If the mixture does not bind together, add the beaten egg and a little more bread.
2. With wet hands, shape the mixture into four large or eight small patties.
3. Heat a heavy non-stick frying pan, add the patties and cook, taking care that they do not fall apart, turning once or twice, until browned.  Serve hot with pita bread and hummus.

(The original recipe came from "Jewish Cooking" by Marlena Spieler)